Strawberry Maple Chia Seed Pudding
Chia seed pudding is one of the easiest dessert and/or breakfast dishes to make, and this strawberry maple version is especially delicious.
Ingredients
- 1 cup milk (dairy or otherwise, unflavoured)
- 1/4 cup chia seeds
- 3 tbsp maple syrup
- 1-1/2 cups sliced strawberries, fresh or frozen
How To Make This Recipe
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Pour the milk into a small bowl or lidded container, then add the chia seeds and maple syrup and stir.
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If using fresh berries, mash them with a fork (I like to have some small chunks in the mash) and stir into the milk and chia seed mixture. If using frozen berries, set them on a plate now to thaw.
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Cover the chia seed mixture and put it into the refrigerator. After an hour, take it out and stir well. Sometimes the chia seeds clump together, and you want to break those clumps up. If you're using frozen berries, they'll be soft enough now to mash with a fork. Add them to the mixture. Return to the fridge for up to 3 more hours, stirring occasionally and assessing how set the pudding is.
Recipe Notes
I find that the setting time for chia seeds can vary. I'm not sure why that is; hence the range of up to 4 hours resting time. I've found in the past that grinding the seeds causes them to set more firmly, but I prefer the whole seeds. This recipe sets to a soft consistency.